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Would be awesome to have your insight as a chef. Welcome!
Did you make that oak milk in the end?Also - could you please sort out the vegan cheese world? :D
Thrasher-
oak milk
Sounds interesting, any recipes? :)
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Yeah I did! I couldn't quite get it to taste like Oatly but it was great nonetheless. The trick was not to blend it at too high a speed or for too long - 30 secs at two thirds power on a Vitamix was good. Off the top of my head; 900ml water, 50g oats, a tablespoon of malt extract, pinch of xanthan gum and a pinch of salt. The only thing is that you need to strain it through a cloth but then I made biscuits from the pulp that was left.
To be honest I've not tried many cheese substitutes. I've tried most of the Violife range as we use it at work. Only had any sort of substitute like vegan sausages, chicken etc a handful of times.
Oliver Schick
hollow__legs
Also, hello thread!
I've been quietly vegan for the past year. Quiet in the sense that I've not really told anyone unless it was to stop them serving me meat/dairy or if they notice my lack of animal product consumption.
I've been a chef for 13 years and I can honestly say I don't think I've ever been as excited about cooking as I was the first time I stepped into a professional kitchen. Not to mention the fact that I feel amazing on my current diet.
Looking forward to contributing to this thread and , of course, happy to help with any general cooking questions people may have :)